Tripe & Trotters Curry – Mpho Tshukudu & Anna Trapido

Trip & Trotters CurryMpho Tshukudu & Anna Trapido’s Tripe & Trotters Curry

In a very exciting new book, Mpho Tshukudu and Anna Trapido take us into new realms of rustic ‘food of the people’ South African Cuisine and its traditions.  A really interesting read let alone cookery book. Having tried a couple of the recipes, you will want to keep this in your kitchen, on the shelf to have it regularly splattered by sauces, colours and reminders of some great dishes.  Having grown up on a farm, my father loved tripe and trotters, so it was a regular at home in winter, straight out of the anthracite driven Aga stove in the kitchen.

Tripe & Trotters Curry

Serves 12

You’ll need…
2kg beef tripe (regular or bleached)
2½ litres water or stock
1 unpeeled onion, chopped
2 carrots, chopped
4 bay leaves
a few sprigs of thyme
a handful of peppercorns
pinch of whole cloves
2 cinnamon sticks
1kg pork trotters (ask your butcher to cut the trotters into slices)

For the curry
2 tbsp butter
2 onions, finely chopped
4 garlic cloves, sliced
1 large knob ginger, grated
1 bunch fresh coriander, stalks and leaves separated, stalks chopped
2 sticks cinnamon
4 bay leaves
pinch of ground cloves
½ tbsp ground cumin
1 tbsp ground coriander
1 chilli, split in half
2 tsp turmeric
1 tbsp garam masala
1 litre beef stock
salt and pepper
1 x 400g can butter beans, drained and rinsed
1 tbsp Mrs H.S. Ball’s Original Recipe Chutney

You’ll do…
Boil the tripe in water or stock with the onion, carrots, bay leaves, thyme, peppercorns, cloves and cinnamon. Meanwhile, soak trotters in salted water for 1 hour, then drain. Boil tripe for 1 hour, add drained trotters and more water if needed, and cook for a further 2–2½ hours until tender. Drain off liquid and cut tripe into pieces. In a clean pot heat butter, fry onion until translucent and add garlic, ginger and coriander stalks. Add remaining spices and fry for 30 seconds. Add tripe and trotters and stir to coat meat thoroughly in spices. Add stock, season and braise for 1½–2 hours. Thirty minutes before the end of cooking time, add beans and chutney. The tripe and trotters should be light yellow in colour; the tripe should be tender and the trotters soft and sticky. Check seasoning, stir in coriander leaves and serve.

Michael’s wine recommendations – CLICK HERE

Bellingham Homestead Series Shiraz 2014Bellingham Homestead Series Pinotage 2014

eat_ting_cover_for_webEat Ting by Mpho Tshukudu & Anna Trapidos recent publication

Mpho Tshukudu is a registered dietitian. She holds a BSc Dietetics and a postgraduate diploma in hospital dietetics from the University of KwaZulu-Natal. She is also a FirstLine Therapy practitioner and trained in Functional Medicine at the Institute for Functional Medicine. In her practice, she uses food and its nutritional compounds, stress management, sleep and exercise to promote optimal health.

Anna Trapido is a food anthropologist who has an MA from Cambridge University and a PhD from the University of the Witwatersrand. She is also a trained chef and author of the award-winning book ‘Hunger for Freedom: The Story of Food in the Life of Nelson Mandela’.


Published by Quivertree, this book, and Quivertree’s award winning publications are available for sale online – CLICK HERE

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